Martin Okos is a Professor of Agricultural and Biological Engineering at Purdue University. His work focuses on food processing technologies, thermal energy systems, and rheological properties of biological materials. Institution: Purdue University Department: Agricultural and Biological Engineering Specialization: Food engineering, extrusion, drying, and energy efficiency His research spans food security, sustainable processing, and modeling of thermal and mechanical systems. Key contributions include innovations in extrusion technology, cereal flaking, and greenhouse climate control. Article trends highlight his expertise in extrusion (e.g., pea protein, millet porridge), drying processes, rheology of food and pharmaceutical powders, and energy optimization in food systems. Many studies involve X-ray imaging for density analysis, bubble growth modeling, and granulation techniques.
Prof. Edgar Langenberg is a Professor of Food Process Engineering at Bremerhaven University of Applied Sciences. His work focuses on food physics (emulsions, suspensions, powders) and process engineering techniques like thermal analysis, rheology, and particle characterization. He specializes in fluidized bed, spray drying, and freeze-drying technologies. Research interests include polymer characterization, texture analysis, and powder rheology. Contact details: K305 office at An der Karlstadt 8, 27568 Bremerhaven. Phone: +49 4714823181.
Michele Dassisti is a Full Professor at the Department of Mechanics, Mathematics & Management, Politecnico di Bari, specializing in advanced manufacturing technologies and systems. His research bridges Industry 4.0/5.0 paradigms with sustainability, focusing on digital twins, energy optimization, and human-centric production systems. University: Politecnico di Bari Department: Mechanics, Mathematics & Management Email: michele.dassisti@poliba.it Research Interests: Professor Dassisti’s work spans: Industry 5.0 frameworks integrating human-machine collaboration Sustainable manufacturing via lifecycle assessment and exergy analysis Digital twin methodologies for process optimization Energetic efficiency in plastic injection molding and battery systems Smart factory implementations for SMEs Advanced additive manufacturing technologies Recent Publications: His 2024-2025 work emphasizes Industry 5.0 energy systems, AI-driven manufacturing optimization, digital twin applications in PEM-electrolysis, and sustainability metrics for additive manufacturing. Earlier studies focus on magnetorheological fluids, exergy-based quality control, and flow battery sustainability. Labs & Collaborations: He is associated with LabZERO, an interdisciplinary living laboratory for renewable energy and efficiency initiatives in Apulia region.
Clemens Holzer is a Professor at the Montanuniversität Leoben , affiliated with the Chair of Plastics Processing . His research focuses on advanced polymer processing, additive manufacturing, and sustainable material systems. Academic Rank: Professor Email: clemens.holzer@unileoben.ac.at Department: Chair of Plastics Processing (Department of Materials Engineering) Professor Holzer's research spans: Additive manufacturing of metals and ceramics Polymer recycling and circular materials Feedstock development for Material Extrusion (MEX) and Fused Filament Fabrication (FFF) Multi-material printing and industrial applications Process optimization for injection molding and extrusion Recent publications highlight trends in: Developing bio-based and recycled polymer systems 3D printing of aluminum alloys and titanium components Analyzing wear behavior in injection molding Advancing binder systems for powder metallurgy Optimizing rheological properties for industrial applications Exploring circular economy solutions in construction and winter sports No scientific awards or student advisement details were found in the provided text.
Hatice Neval Özbek is a Research Assistant at the Department of Food Engineering, Gaziantep University Institute of Science and Technology , with a focus on food chemistry and waste valorization. She holds a Doctorate (2015–2020) and Master’s degree (2012–2014) in Food Engineering from Gaziantep University, and a Bachelor’s degree in Food Engineering from Uludağ University (2008–2012). Her research emphasizes microwave-assisted extraction , biodegradable film production , and food waste recovery , particularly from pistachio shells , grapefruit peels , and olive pomace . Recent publications demonstrate expertise in xylose/xylitol production , pectin extraction , and drying kinetics for fruit and vegetable powders. She has supervised theses on snack bar formulation and grapefruit pectin extraction, and participated in 33 international conferences. Her work includes TUBITAK-funded projects on solar-assisted drying systems and microwave pretreatments for lignocellulosic fractionation.
ANDAÇ KOÇ is a Researcher at Gaziantep University's Faculty of Engineering, Department of Food Engineering, where he has been a Research Assistant since 2020. His academic trajectory includes a BSc and MSc in Food Engineering from Akdeniz University (2011–2019), and he is currently pursuing a PhD in Food Engineering at Gaziantep University (2021–present). His research focuses on: Food chemistry and analytical methods Grain technology and stabilization Novel food product development (e.g., gluten-free bulgur) Advanced food processing techniques (e.g., vacuum drying, ultrasound extraction) His publications emphasize experimental food science, with recurring themes in sorption isotherms, protein characterization, and optimization of extraction processes. Articles frequently intersect food engineering, chemistry, and technology. He contributed to the project: "FOOD PRODUCTION PROCESSES VIRTUAL REALITY (VR) R&D AND UNDERGRADUATE EDUCATION APPLICATIONS" (2022–2023) as a Researcher, aiming to digitize educational and R&D activities in food engineering.
Rakesh Singh is a Professor in the Department of Food Science & Technology at the University of Georgia's College of Agricultural & Environmental Sciences . His research focuses on emerging food processing technologies for safety and quality enhancement. Email: rsingh@uga.edu Phone: 706-542-1084 Address: Food Science Building, 100 Cedar St., Athens, GA 30602 Research Interests include value-added food processing using UV/H 2 O 2 for aflatoxin decontamination , high-pressure processing , atmospheric cold plasma , and radio frequency heating for food safety. His work also explores physical, microbiological, and chemical characterization of food products during processing. Academic Contributions include co-authoring the textbook Fundamentals of Food Engineering (4th edition, 2018) and teaching courses like FDST 3910/8910: Food Science Internship and FDST7020E: Integration of Multidisciplinary Topics in Foods .
Joseph Usack serves as Assistant Professor in Food Science & Technology at the University of Georgia's College of Agricultural & Environmental Sciences. He directs the Sustainable Food Systems Engineering Lab focusing on microbial bioprocessing for circular resource recovery. His work integrates engineering principles with biological systems to develop technologies for food, water, and energy recovery within the bioeconomy. Dr. Usack's research spans three core platform technologies: Anaerobic digestion for biogas and nutrient recovery Microbial chain-elongation for medium-chain fatty acid production Power-to-food systems for renewable protein synthesis His lab operates across multiple scales from fundamental lab experiments to field implementations and commercialization efforts, incorporating environmental lifecycle assessments and technoeconomic analyses. Analysis of his 15 most recent publications (2024-2025) reveals strong emphasis on waste valorization, particularly in agricultural and food processing streams. Key trends include microaeration optimization for siloxane degradation, medium-chain fatty acid production from sidestreams, and novel bioreactor designs for precise gas control. His work consistently bridges fundamental microbiology with practical engineering applications for circular economy implementation. Dr. Usack teaches FDST 4012/6012 (Food Processing II) and its laboratory component, integrating his research expertise into undergraduate education. His professional affiliations include the New Materials Institute, Institute for Integrative and Precision Agriculture, and Bio-expression and Fermentation Facility at UGA. His educational background demonstrates strong interdisciplinary training: Ph.D. in Biological & Environmental Engineering, Cornell University (2016) M.Sc. in Biological & Environmental Engineering, Cornell University (2014) B.Sc. in Environmental Science, SUNY-ESF (2008) The Sustainable Food Systems Engineering Lab conducts integrated research across multiple domains including dairy waste valorization, coffee-processing wastewater treatment, and marine byproduct utilization. Current projects emphasize greenhouse gas mitigation in livestock systems through novel feed additives derived from waste streams, demonstrating practical applications of circular economy principles.
Andres Lust , born 6 February 1985, is a Lecturer and Research Fellow in Physical Pharmacy at the University of Tartu , Faculty of Medicine, Institute of Pharmacy. Since January 2018 he has been appointed Lecturer (0.70 FTE) and Research Fellow (0.30 FTE), integrating teaching duties with advanced research in pharmaceutical technology. Education PhD in Pharmacy, University of Tartu, 2015 (supervisors: Karin Kogermann, Peep Veski) MSc in Pharmacy, University of Tartu, 2009 (supervisor: Urve Paaver) Doctoral research visit, University of Helsinki, Faculty of Pharmacy, 2012–2013 Post-doctoral training, Purdue University, College of Pharmacy, Department of Physical and Industrial Pharmacy Research interests centre on physical pharmacy and drug delivery science . Core themes include: solid-state transformations of polymorphic drugs amorphous solid dispersions and their stability electrospinning of nanofibrous carriers for poorly soluble drugs nanofiber-based antimicrobial and antiviral materials (e.g., SARS-CoV-2 filters) controlled-release technologies and dissolution enhancement Recent publication trends reveal a steady trajectory from fundamental solid-state studies (2012-2015) towards advanced nanomaterial applications (2018-2023). Work spans in-vitro dissolution, preformulation, process engineering, and translational antiviral materials. Scientific awards : none explicitly listed. Projects & funding : Dr Lust has participated in > €2 M of funded research including EU and Estonian Research Council grants. He is currently co-investigator in the 2022-2026 project “Development of biorelevant assays for multifunctional antimicrobial wound dressings” (PRG1507, €760 k). Labs & teams : he collaborates within the Institute of Pharmacy’s Physical Pharmacy research group and contributes to the Doctoral School of Clinical Medicine and the Estonian Academic Society of Pharmacy.
Dr. Sebastian Riedel is a Researcher at Technische Universität Berlin , focusing on Inorganic Chemistry , Materials Science , and Coordination Chemistry . He has published extensively on topics such as metal coordination bonds , electrolyte transport , and chlorine adsorption mechanisms , with recent work exploring baobab fruit powder effects in metabolic health. Key Research Areas : Inorganic Chemistry, Materials Science, Coordination Chemistry, Organic Synthesis, Electrochemistry His 15 most recent articles (2024–2025) span fluorine chemistry , alkaline earth metal complexes , and energy storage materials . Notable journals include Nature Communications , Angewandte Chemie , and Chemical Science . While no scientific awards are listed, his collaborations with teams across Germany , South Africa , and Finland highlight interdisciplinary efforts. A comprehensive description details his contributions to polymer synthesis , metal coordination , and sustainable chemical processes .
Professor Fatah Nouria is a distinguished faculty member at Centrale Lille Institute, where she serves as a University Professor in the School of Chemistry. She leads the Catalysis for Energy and Synthesis of Platform Molecules (CEMOP) research group within the Heterogeneous Catalysis department and heads the PPTS Laboratory (www.ppts.fr). Her institutional affiliation is with the Solid State Catalysis and Chemistry Unit (UCCS - UMR CNRS 8181), a prominent research unit focused on catalysis and materials science. Prof. Fatah's research spans multiple critical areas in chemical engineering and materials science, with particular emphasis on heterogeneous catalysis , catalyst synthesis , and powder technology . Her work demonstrates strong expertise in fluidized bed reactor systems, Fischer-Tropsch synthesis, and biomass conversion processes. She has developed innovative approaches to catalyst preparation including solvent-free mechanochemical synthesis methods and mechanical coating technologies for alumina-supported cobalt catalysts. Her research also extends to fundamental powder characterization, investigating consolidation forces, interparticle interactions, and fluidization behavior of both micron and nano-sized particles. Analysis of her publication record from 2008-2019 reveals a consistent focus on sustainable chemical processes, with numerous studies on biomass-derived syngas conversion, glycerol dehydration to valuable chemicals, and development of environmentally friendly catalyst synthesis methods. Her work bridges fundamental materials science with practical chemical engineering applications, particularly in energy-related catalytic processes. Prof. Fatah has established herself as a leader in her field through her directorship of the PPTS Laboratory and her significant contributions to the UCCS research unit. Her collaborative approach is evident in her extensive co-authorship network, particularly with researchers like Andrei Khodakov on catalyst development projects.
Olivier Rouaud is a Full Professor at Oniris in the Department of Food Processing, Management and Sustainable Development. He leads the OSE research team within the GEPEA laboratory (Génie des Procédés Environnement Agroalimentaire) and has been with Oniris since 2004, progressing from lecturer to his current position. His academic journey began with a doctorate in Thermal Engineering, Energy, and Process Engineering from the University of Nantes in 2002. Professor Rouaud's research focuses on heat and mass transfer in food engineering, with particular expertise in microwave heating, ohmic heating, electrohydrodynamics (EHD) drying, and food freezing technologies. He combines experimental approaches with numerical modeling to develop solutions that improve energy efficiency in food processing while maintaining or enhancing product quality. His work addresses practical challenges in thermal treatment processes for the food industry. His recent publications (2023-2025) show continued innovation in thermal processing, with significant contributions to understanding dielectric properties of foods, optimizing ohmic heating applications for baking, and developing phase change materials for cold chain applications. These works reflect his consistent focus on bridging fundamental thermal science with practical food engineering solutions. Professor Rouaud has received recognition including the Novatlante price in 2004 and has built a substantial research impact with 106 publications totaling over 36,000 reads and 1,876 citations on ResearchGate. He actively supervises graduate students, having guided approximately twenty Master's interns and ten doctoral students. His teaching responsibilities include applied thermodynamics, energy efficiency, heat transfer, electrothermal processes, and numerical simulation, closely aligning with his research expertise. As leader of the OSE research team, Professor Rouaud oversees projects investigating innovative thermal processing technologies, with ongoing work in microwave-assisted freezing, ohmic heating applications, and electrohydrodynamic enhancement of heat transfer processes for food systems.
Dr. Barry O'Hagan is a Lecturer in Pathobiology at Ulster University's School of Biomedical Sciences, where he conducts research and manages the £2M Bioimaging Core Facility. His industrial collaborations span pharmaceuticals and agri-food sectors, with £1.4M+ secured in competitive grants from Innovate UK and DAERA. Research expertise includes: Advanced microscopy (electron/atomic force microscopy) Early cancer diagnosis via nanotherapies Antimicrobial biofilm disruption Industrial imaging solutions He supervises PhD candidates investigating host resistance, cancer cytotoxicity, and electrochemical pathogen detection. Current projects include: Non-invasive pancreatic cancer diagnostics (Innovate UK) Soil nutrient health analysis (DAERA) Protein-enriched dairy powder development
Prof. Dr. Regina Schreiber is a Professor and Vice President for Research and Transfer at Kempten University of Applied Sciences , affiliated with the Faculty of Mechanical Engineering and Competence Center for Applied Research in Food and Packaging Technology . She serves as Institute Management and Scientific Management, while also holding the role of Practical Officer for Food and Packaging Technology and Process Engineering and Sustainability bachelor programs. Primary Research Areas: Food Technology Project Management Product Life Cycle Engineering Additive Manufacturing Recent Publications focus on additive manufacturing with polymer powders, sustainable packaging solutions, and e-commerce logistics for perishable goods. Her work includes patents like the Dosierspender (EP3844094) for precision food dispensing systems. Contact : Office: Room S1.01 Email: regina.schreiber@hs-kempten.de
Anni Bygvrå Hougaard serves as Associate Professor in the Department of Food Science at the University of Copenhagen's Faculty of Science, specializing in Ingredient and Dairy Technology. Since October 2023, she has concurrently held the position of Deputy Head of Department for Teaching (VILU), which occupies approximately half her working hours. Her career spans over 15 years of research and teaching with extensive collaboration with Denmark's dairy industry across product development and processing scales from molecular interactions to pilot experiments exceeding 100L. Her educational background includes a PhD in Food Science from the University of Copenhagen (2010) and an MSc in Food Science and Technology/Dairy Science (Mejeriingeniør) from The Royal Veterinary and Agricultural University (2006). Professional development encompasses pedagogy training (2012-2013), powder technology studies at Lund University (2014), and project management certification (2016). Research centers on dairy product functionality, examining composition-processing-property relationships with emphasis on milk powder stability, protein interactions, and rheological behavior. Current investigations address spray drying dynamics, acidification effects, and microstructural analysis using advanced techniques like super-resolution microscopy and SAXS. Her work bridges fundamental science with industrial applications to optimize dairy ingredient performance. Recent publications (2022-2026) demonstrate consistent focus on dairy protein behavior under processing conditions, particularly casein aggregation mechanisms, powder surface chemistry, and gel microstructure. Key trends include multi-parameter analysis of protein interactions, in situ structural monitoring during thermal/acid treatments, and characterization of whey protein effects in model systems. Teaching responsibilities include coordinating Dairy Product Technology 1 & 2 since 2021, supervising master's and bachelor's theses since 2010, and developing high school laboratory programs. She lectures on raw material quality and has coordinated multiple dairy-focused courses including internships and process engineering modules. Her research operates within the Ingredient and Dairy Technology section, leveraging industry partnerships for real-world validation. Current projects examine stickiness mechanisms in acidified milk powders and feed formulation effects on spray drying deposition, with implications for industrial dairy ingredient manufacturing.
